Clean-Eating Breakfasts and Lunches Made Simple by Lacey Baier

Author:Lacey Baier [Baier, Lacey]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2019-07-20T00:00:00+00:00

SHEET-PAN STEAK FAJITA and SWEET POTATO NACHOS

MAKES 4 SERVINGS

You had me at steak. I mean fajita. I mean sweet potato. I mean nachos. Oh my, so much yumminess and comfort food packed onto one easy baking sheet, so you know the prep and cleanup are gonna be super-fast and easy. These sheet-pan nachos are not for the faint of heart. We’ve got all the goods you know and love, piled high. The baked sweet potato chips are a great clean alternative to regular tortilla chips, which are typically fried in highly processed oils and then loaded with salt and chemical-like ingredients.

Instead, enjoy all the fiber and nutrients from the spicy sweet potatoes, the fresh and vibrant bell peppers and onions, the lean protein from the perfectly cooked steak, marinated in an easy fajita marinade without any added sugar, the creamy diced avocado, a tart and cool Greek yogurt drizzle with a hint of fresh lime, and just a touch of shredded Monterey Jack cheese. These nachos are so loaded, you’ll definitely need a fork to enjoy them!

FOR THE STEAK

1 lb (455 g) flank steak

⅓ cup (80 ml) freshly squeezed lime juice

¼ cup (60 ml) no-sugar-added pineapple juice

2 tbsp (30 ml) low-sodium soy sauce

2 tbsp (30 ml) olive oil, divided

1 clove garlic, minced

1 tsp ground cumin

½ tsp crushed red pepper flakes

¼ cup (4 g) chopped fresh cilantro

FOR THE SWEET POTATO CHIPS

2 large sweet potatoes

1 tbsp (15 ml) olive oil

1 tsp paprika

½ tsp sea salt

¼ tsp garlic powder

¼ tsp ground black pepper

FOR THE FAJITA BELL PEPPERS

1 white onion, sliced

1 poblano chile, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 tsp sea salt

½ tsp ground black pepper

¼ tsp cayenne pepper

FOR THE NACHO TOPPINGS

½ cup (130 g) black beans

½ cup (55 g) shredded Jack cheese

1 avocado, diced

2 tbsp (2 g) chopped fresh cilantro

½ jalapeño pepper, seeded and sliced

3 tbsp (45 g) plain full-fat Greek yogurt

For the steak, in a large resealable bag or refrigerator-safe storage container, place the steak, lime juice, pineapple juice, soy sauce, 1 tablespoon (15 ml) of the olive oil, the garlic, cumin, crushed red pepper flakes, and cilantro. Seal the bag tightly to ensure no leakage, and then marinate the steak in the refrigerator for a minimum of 20 minutes, or up to 8 hours.

Prepare the sweet potato chips while the steak is marinating. Preheat your oven to 400°F (200°C), and line a rimmed baking sheet with parchment paper.

Slice the sweet potatoes into ¼-inch (6-mm) slices using either a mandoline or a sharp knife. In a large bowl, add the sliced potatoes, olive oil, paprika, salt, garlic powder, and black pepper, and toss to coat evenly. Place the slices on the baking sheet, taking care not to overcrowd them as much as possible. Bake the potatoes for 15 minutes, flip them, and bake for another 12 to 15 minutes, or until the sweet potato chips are browned and crispy around the edges and beginning to curl upward. Remove the potatoes from the oven, and reduce the temperature to 350°F (180°C).

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